Blackberry Pecan Sticky Buns

Finally had Lowell, Ellie, and Alexander over for brunch and made these. Might have poured a little heavy on the blackberry syrup, didn't need to use all of it.

Topping:

5 tablespoons unsalted butter, plus more for greasing

1 cup fresh or frozen blackberries

2 tablespoons granulated pure cane sugar

1 tablespoon fresh lemon juice

1/2 cup packed, light brown muscovado sugar

3/4 cup toasted pecans, coarsely chopped

Filling:

Flour, for rolling

One 17.3-ounce/2-sheet package all-butter frozen puff pastry, defrosted

4 tablespoons unsalted butter, room temperature

2 cups fresh blackberries, halved

1/3 cup granulated pure cane sugar

2 teaspoons ground cinnamon

~ For the topping: Grease a 12-cup standard muffin tin with butter, even if using a nonstick tin. Combine the blackberries, granulated sugar and lemon juice in a small bowl. Let this macerate at room temperature for 30 minutes.

~ Mash with a fork, then strain the juice into a small bowl and discard the solids.

~ Melt the butter in a small saucepan over medium heat. Whisk in the muscovado sugar and blackberry juice and cook until the mixture is smooth and slightly thickened.

~ Divide the caramel mixture among the cups then divide the pecans over the caramel.

~ For the filling: Preheat the oven to 375 degrees F. Place the tin on a sheet pan lined with parchment paper.

~ Lightly flour a flat surface. Unfold each sheet of puff pastry onto the floured surface and lightly roll out with a rolling pin to an even thickness. Brush both sheets with the butter leaving a 1-inch border on the puff pastry. Divide the blackberries over the butter.

~ Combine the granulated sugar and cinnamon in a small bowl and sprinkle over the surface of each sheet.

~ Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2-inches wide. Place each piece, spiral-side up, in 6 of the muffin cups. Repeat with the remaining pastry sheet.

~ Bake until the sticky buns are golden to dark brown on top and firm to the touch, 30 minutes.

~ Remove from the oven onto a baking rack and let cool for 5 minutes. Use a small offset spatula to remove the buns from the tins, and place upside down on a serving platter.

Adapted from Bobby Flay

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